A crisp, refreshing, spicy cucumber tomato and water chestnut salad — perfect to pair with almost any meal or take as a side dish to a party or potluck.
Cut the ends off of the cucumbers, then slice and quarter.
Cut the grape tomatoes in half.
Cut the serrano chile in half; remove all the seeds and flesh inside; then dice into small pieces.
Peel the fresh ginger; cut off and mince 1/2 tsp.
Rough chop the cilantro.
Add all of the ingredients to a large bowl, mix well, add salt and pepper to taste and enjoy! If you prefer it cold, are preparing something else and/or plan to take it to a party or potluck, you can refrigerate and then serve, garnishing with micro greens and/or cilantro (we used both).
